Poulets A La Dauphine - Chickens Dauphin Fashion

Make a Farce with the Livers, Butter, Nutmeg, Parsley, Shallots, Pepper, Salt, Mushrooms, and two Yolks of Eggs; stuff the Chickens with this Farce: When roasted sufficiently, put a little Farce under the Wings and Legs, made of Bread Crumbs, Butter, chopped Parsley, Shallots, Pepper and Salt; put the Chickens into a Stew-pan, Breasts undermost, with half a glass of white Wine, and two spoonfuls of Jelly Broth; simmer them about a quarter of an hour: When ready, add a Lemon Squeeze.

Poulets En Saucissons, Chickens As Large Sausages

Make a Farce with Bread Crumbs, Cream, Breast of Fowl roasted, Calf's Udder half boiled, a little. Tripe or Beef Marrow, a few Onions baked in allies, chopped Parsley, Shallots, Mushrooms, Salt, fine Spices, a small spoonful of Brandy, and five raw Yolks of Eggs: Make also another Farce, called Sal-pion, with a scalded Sweet Bread, a few Livers, Mushrooms, and a little Salt and Pepper: Split two Chickens at the back bone thoroughly, put upon each half some of the first Farce, and upon this some of the second; roll them round like Sausages, tie them well with packthread, and braze them with a glass of white Wine, as much Broth, and a few slices of Lard: When done, let them cool; then put the remainder of the Farce round the Chickens, wrap them in Cowl, baste them with Whites of Eggs, dip them in Eggs, and strew them with Bread Crumbs; and, lastly, put them into the oven, until the Cowl is of a fine brown colour. - For Sauce, sift the Broth in which they were brazed, mix a little Cullis, skim it well, add a Lemon Squeeze, and serve under the Chickens.

Poulets A L'admiral - Chickens Admiral Fashion

Make a Farce with the Livers of two Chickens chopped, with Truffles, Parsley, Shallots, scraped Lard, Pepper and Salt; stuff the Chickens with it, and give them a fry in a Stew-pan with Butter; truss them for roasting, wrap them up in slices of Lard, a few slices of Lemon upon the Breasts, and double Paper rubbed with Oil or Butter, and then roast them: Take some large Oysters, scald them in their own liquor, being bearded as for Ragout; rub the bottom of a Stew-pan with Butter, and lay a down of sliced Truffles or Mushrooms, with a little Salt and Pepper, chopped Parsley, and Shallots; upon this lay a bed of Oysters, and continue in this manner two or three times over, pouring a little Oil or melted Butter upon them; cover the Stew-pan, and soak it about a quarter of an hour on a slow fire, then drain the Oys-ters and Truffles to put upon the Chickens; add a little Cullis to the Sauce, and give it a boiling with half a glass of white Wine; skim the Sauce very clean of Fat, and add a Lemon Squeeze, when ready to serve upon the Chickens.

Poulets A La Tartar. Chickens Tartary Fashion

Truss two Chickens as for boiling, split them at the back, and marinate them awhile in good Oil, chopped Parsley, Shallots, Mushrooms, a trifle of Gar-lick, Salt and Pepper; make as much of the Marinate stick to them as possible, garnish them with Bread Crumbs, and broil them on a slow fire, basting with the remainder of the Marinate: Serve with Sauce Re-moulade in a boat. - You will find the way to make it in the Sauce Articles.

Poulets entre deux Plats, Chickens done between two Dishes, viz. stewed slowly. Lard two small Chickens, half Lard and half Ham, and stuff them with a Farce made of their Livers, etc. put them between two deep Dishes, with slices of Bacon, Pepper, Salt, a few pounded Cloves, bits of Carrots and Parsneps, slices of Onions, sprigs of Parsley, two slices of Lemon peeled, and half a glass of white Wine; simmer them on a slow fire; When done, sift and skim the Sauce, add a bit of Butter and Flour to make aLiaison, and serve upon the Chickens; which ought to be very white.